Peach Crumble Ice Cream Cake

Peach Ice Cream Cake-MainA  l  m  o  s  t    d  o  n  e  .

That was my go-to phrase for this recipe.

“Aren’t you finished with that cake yet?”

“I’m almost done!”

“Geez, how many days is this going to take?”


“Do you actually have to take 500 pictures of this cake? When will you be done? We want to taste it!”

“Hey now, I’ve only taken 60, OKAY; it’s a struggle in the picture department. Gosh, I’m ALMOST DONE!”

Don't worry, he was just looking, not licking.

Don’t worry, he was just looking, not licking.

Needless to say, this eight-pound, bourbon-spiked hunk of a cake was a challenge. It took me three days of focus, improvisation, and perfectionism (along with a fair amount of fuming) to produce this sinfully rich, peachy monster. But, don’t let me scare you away from trying this recipe; I totally brought on the struggle myself. I have this thing where I see a recipe that calls for pre-made cake or ice cream (or in reeallly pathetic cases, marshmallows), and the first thing that goes through my head is, “Oh no no, that won’t do. I better make everything from scratch.” It always seems like such a cool idea, but it stretches projects out for daaays. By the time I finish completely homemade recipes, the phrase that runs through my head is, “You are actually ridiculous.”

It’s totally true, and I’m embracing it. The cake was very decadent and creamy, with a subtle peach flavor, so it was worth it! But, that doesn’t mean YOU have to be Martha Stewart and bake your own graham crackers for the crumble. No. M-Stewwz is a stud and all, but don’t do that to yourself.

That said, I do recommend baking a pound cake from scratch using a 9-inch round cake pan. The original recipe calls for carving up rectangular pound cakes, and that’s just unnecessary. Also, I should mention that I added 1 tbsp of Bourbon to my homemade ice cream base, and therefore accidentally turned the cake into a drunken peach BOURBON ice cream cake. I came to the conclusion that I really don’t care for the flavor of bourbon. Whoops.

Moral of the story? Don’t add too much booze to homemade ice cream and don’t be M-Stewwz. Buy good-quality store-bought vanilla ice cream and graham crackers and move on with your life.

Happy baking assembling :)

*(Thank you, Auntie B. and Uncle K., for the fresh peaches!! They were delicious!)Peach Ice Cream Cake-3

Peach Crumble Ice Cream Cake

  • 1 pound cake, baked in a 9-inch round cake pan
  • 4 pints vanilla ice cream (homemade if you want…)

(For the Crumble)

  • 9 graham crackers
  • 1/2 cup chopped pecans
  • 4 tbsp. unsalted butter, melted
  • 1/4 cup granulated sugar

(For the Peach Filling)

  • 4 peaches, peeled and diced
  • 1 1/4 cups granulated sugar
  • juice of 1 lemon

(For the Whipped Cream)

  • 1 1/2 cups cold heavy cream
  • 3 tbsp. confectioner’s sugar
  • 2 tsp vanilla extract
  1. Combine all the ingredients for the Peach Filling in a pot; allow the mixture to sit for 15 minutes. Then, bring it to a simmer over medium-high heat. Turn the heat down to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup of peaches from the pot, and set them aside for the cake topping. Puree the remaining peaches and syrupy liquid until smooth. Transfer the peach sauce to a bowl and freeze until thick, about 1 hour.
  2. Meanwhile, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with tin foil. Roughly crush the graham crackers, and toss with the 1/4 cup of granulated sugar, pecans, and melted butter. Spread the mixture out in a thin layer on the prepared baking sheet for 7 minutes. Then, toss the crumble and continue baking until golden brown, 8-10 minutes. Allow it to cool and harden; then crumble and set aside.
  3. To Assemble the Cake: Allow 2 pints of the vanilla ice cream to soften until spreadable. Coat a 9-inch springform pan with cooking spray, then line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the ice cream into the bottom of the pan. Then, spread the peach filling evenly over the ice cream. Freeze until firm, about 45 minutes.
  4. Allow the remaining 2 pints of ice cream to soften. Then, spread it over the    peach filling. Sprinkle one cup of the crumble over the ice cream and press it down a bit. Place the pound cake round on top of the crumble layer. Cover the entire cake with plastic wrap and freeze overnight.
  5. For the Whipped Cream: Beat the heavy whipping cream, confectioner’s sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Uncover the cake and invert it onto a plate, removing the springform ring. Spread the whipped cream evenly over the cake and top with the reserved peaches and crumble. Freeze for 1 hour.

*Let the cake sit for a few minutes before you slice it. Nobody wants to cut or eat a rock.

Pheww!! Enjoy :)

Barely adapted from

Magic Custard Cake with Strawberry Balsamic Sauce

IMG_0303Gang aft a-gley.

This phrase is from the 18th century Scottish poem “To a Mouse,” by Robert Burns. It translates to “often goes awry.” John Steinbeck derived the title for his novel, Of Mice and Men, from these lines in Burn’s poem: “The best laid schemes o’ mice an’ men / Gang aft a-gley.” Like the title implies, one of the main themes in OMAM is that plans often go awry.

I was reminded of this today. I thought I was going publish this nice little piece about how my world is currently free of AP and Blueprint stress and I’m just happy as a clam. That draft is currently lost in cyperspace somewhere. But, at this point, the blurb is stale and irrelevant, so it doesn’t matter anyways.  I also thought I was going to have my dream class schedule for junior year. That fantasy went out the window today.  Actually, it didn’t just “go out”;  it was defenestrated.

The only bright side to this unfortunate situation is that it has given me a big wake-up call. I have an opportunity to reconsider what I really want for the next few years and maybe make a few smart changes. Do I want to be that kid who takes three AP/honors classes (plus Blueprint, so really five APs), has no life, but has a good chance of getting into GOOD colleges? Or do I want to take it easy and lessen my chances of going wherever I want to go? Which will I regret more? Where are my priorities? I don’t know. I DON’T KNOW.

Truthfully, even if I got my dream schedule, it wouldn’t be a dream at all. So there’s that.

I don’t know what I’m going to do at this point. I’m sure everything will turn out the way it should in the end. It will be okay. Everything happens for a reason. I just keep trying to tell myself that.

Gang aft a-gley.

Magic Custard Cake with Strawberry Balsamic Sauce

Recipe Notes: This cake is very unique; that’s one thing I do know. It separates into three “magical” layers: cake, soft custard, and a firm custard base! Check out Todd and Diane’s post for a chocolate version of this recipe. I haven’t tried it yet myself, but I’m sure it’s fantastic. If you like custard anything, I imagine you’ll enjoy this!

(For the Cake)

  • 1/2 cup (1 stick) unsalted butter
  • 2 1/4 cups reduced-fat  milk
  • 4 large eggs, separated
  • 1 1/4 cups (150g) confectioner’s (powdered) Sugar
  • 1 tbsp. (15ml) Water
  • 1 cup (115g) all-purpose flour
  • 1 tsp. (5ml) Vanilla Extract
  • pinch of salt
  • extra confectioner’s sugar for dusting

(For the Sauce)

  • 1 1/4 cups sliced fresh strawberries
  • 2/3 cup sugar
  • 1/2 cup water
  • 3 tbsp balsamic vinegar
  • 1/8 tsp ground black pepper


(For the Cake)

  1. Preheat the oven to 325°F. Line an 8×8 baking dish with buttered parchment paper. Set aside.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. Whip the egg whites and drop of vinegar until stiff peaks form. Set aside.
  4. Beat the egg yolks and sugar until light. Whisk in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
  5. Mix in the flour until evenly incorporated. Slowly beat in the milk, salt, and vanilla extract by hand until everything is evenly combined. Be careful, as the batter is very thin and will splash if mixed too vigorously.
  6. Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are incorporated.
  7. Pour the batter into the prepared pan; it will almost reach the top, which is fine. Bake the cake for 45-60 minutes or until the top is golden.The center will still jiggle a bit if shaken gently.  Allow the cake to cool completely. Using the sides of the parchment paper, lift the cake out of the baking dish and place it on a cutting board. Slice the cake into sixteen squares using a serrated knife. For clean cuts,  wipe the knife blade off with a wet paper towel after each slice.  Dust the squares with powdered sugar and drizzle with the strawberry balsamic sauce.

Directions for Strawberry Sauce

  1. Combine the sugar and water in a medium saucepan over medium heat. Cook the mixture until the sugar dissolves; stir constantly.
  2. Add in the strawberries, balsamic vinegar, and black pepper. Cook the mixture for an additional 10-15 minutes until it is syrupy. Stir occasionally, and mash the strawberries a bit. Remove the finished sauce from the heat and cool completely.

Adapted from